Scarborough Fair Herb Bread Recipe

Publisher Photo

Scarborough Fair Herb Bread Recipe

Be the first to add a review
Publisher Photo
Our dinner group hosted a meal with the theme of Parsley, Sage, Rosemary and Thyme, which are mentioned in Simon & Garfunkel's "Scarborough Fair" song. Those herbs fabulously flavor this delightful bread.—Laurel Leslie, Sonora, California
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 6 cups all-purpose flour
  • 3 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons each minced fresh sage, rosemary and thyme
  • 2-1/2 cups warm water (120° to 130°)
  • 1 tablespoon butter, melted

Directions

In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves (16 slices each).
Originally published as Scarborough Fair Herb Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p126

Nutritional Facts

1 slice: 95 calories, 1g fat (0 saturated fat), 1mg cholesterol, 151mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 6 cups all-purpose flour
  • 3 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons each minced fresh sage, rosemary and thyme
  • 2-1/2 cups warm water (120° to 130°)
  • 1 tablespoon butter, melted
  1. In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves (16 slices each).
Originally published as Scarborough Fair Herb Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p126

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forScarborough Fair Herb Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review